1 pound Precooked sausage (Polish or Kielbasa) sliced into 1/4
1 pound cooked shrimp (tails off)
4 medium boneless chicken breasts, cut into bite-sized pieces
1 medium Green pepper (sliced into slivers)
1 medium white or yellow Onion
1 cup Celery (sliced into 1/4
1 can 8 0z tomatoe sauce
3 small Ripe tomatoes (cut up into small pieces
2 tablespoons Cooking Oil
1 cup white wine
1/2 tablespoon Salt and Pepper
Instructions
Add 2 T oil in skillet and sautee onion, pepper and celery til soft. Set aside.
Saute chicken pieces until done (juices run clear when pierced). Set aside
In same skillet, brown sausage. Add vegetables back into skillet plus the tomato sauce, the wine and the diced tomatoes. Simmer and scrape up sausage bits.
In large 2 1/2 qt. saucepan, add 5 cups of water (Note: 2 1/2 c water per box of Zatarain)
Add chicken and sausage in saucepan
Add 2 boxes of Zatarain’s Jambalaya Rice
Add vegetables from skillet. Cover and bring to a boil. Reduce heat and simmer for 25 minutes.
Stir occasionally and test rice for doneness.
Fold in precooked shrimp. Ready to serve with a fresh green salad and fresh French or Italian bread. Yum!
A delightful combination of colorful tropical fresh fruit and raspberries take homemade shortcakes beyond the usual strawberries. For an extra kick of tropical flavor, sprinkle with chopped macadamia nuts.
